Save to Pinterest A vibrant, easy weeknight meal featuring juicy chicken strips, colorful bell peppers, and onions, all roasted together on one pan for minimal cleanup and maximum flavor.
I first made these sheet-pan chicken fajitas on a busy weeknight and loved how quickly everything came together with hardly any mess. The combination of sweet peppers and juicy chicken makes every bite delicious.
Ingredients
- Chicken: 1 ½ lbs (680 g) boneless, skinless chicken breasts or thighs, sliced into thin strips
- Vegetables: 2 bell peppers (assorted colors), sliced into strips; 1 large red onion, sliced into thin wedges
- Marinade & Seasoning: 3 tbsp olive oil; 2 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; ½ tsp garlic powder; ½ tsp onion powder; ½ tsp salt; ¼ tsp black pepper; ¼ tsp cayenne pepper (optional, for heat)
- To Serve: Warm tortillas (flour or corn); lime wedges; fresh cilantro, chopped; sour cream, salsa, and/or guacamole (optional)
Instructions
- Prep the Pan:
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
- Mix Marinade:
- In a large bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne. Mix well.
- Coat Chicken & Vegetables:
- Add chicken strips, bell peppers, and red onion to the bowl. Toss until everything is evenly coated.
- Roast:
- Spread coated chicken and vegetables in a single layer on the prepared baking sheet.
- Bake:
- Roast in preheated oven for 18–20 minutes, tossing halfway, until chicken is cooked and vegetables are tender with slightly charred edges.
- Serve:
- Serve immediately with warm tortillas, a squeeze of lime, and your favorite toppings such as cilantro, sour cream, salsa, or guacamole.
Save to Pinterest One weekend, my kids helped arrange the peppers into rainbow stripes before baking, turning dinner prep into a fun family moment we still laugh about.
Required Tools
Large mixing bowl, chefs knife, cutting board, large rimmed baking sheet, parchment paper or foil, tongs or spatula
Allergen Information
Contains none in the main recipe. If serving with flour tortillas or sour cream, check for gluten and dairy; always verify ingredient labels for hidden allergens.
Nutritional Information
Per serving (without tortillas and toppings): 260 Calories, 11 g Total Fat, 10 g Carbohydrates, 31 g Protein
Save to Pinterest Enjoy these sheet-pan chicken fajitas hot from the oven, perfect for busy nights or casual gatherings. They never fail to disappear fast at our table.
Common Recipe Questions
- → Can I use other proteins instead of chicken?
Yes, sliced beef, shrimp, or portobello mushrooms can be substituted for a delicious variation.
- → How long should I marinate the chicken?
Marinating the chicken for up to two hours enhances flavor but is optional for faster preparation.
- → What is the best way to serve this dish?
Serve immediately with warm tortillas, a squeeze of lime, and toppings like cilantro, sour cream, or salsa.
- → Can this be made gluten-free?
Yes, using corn tortillas and avoiding gluten-containing toppings keeps the dish gluten-free.
- → How should leftovers be stored?
Store leftovers in an airtight container in the refrigerator for up to three days and reheat before serving.